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Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder

机译：用藻酸钠和樱桃番茄粉制造的活性膜包裹的低脂肪猪肉香肠的物理化学特性和保质期

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Zhuang Zhuang Qiu; Koo Bok Chin;
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1. Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder [J] . Qiu Zhuang Zhuang, Chin Koo Bok Asian-Australasian Journal of Animal Sciences . 2020,第9期

机译：用藻酸钠和樱桃番茄粉制造的活性膜包裹的低脂肪猪肉香肠的物理化学性质和保质期
2. Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage [J] . Kim Il-Suk, Jin Sang-Keun, Mandal Prabhat Kumar, Journal of Food Science and Technology . 2011,第5期

机译：冷藏过程中以番茄粉为颜色和功能性添加剂的低脂猪肉香肠的品质
3. Physicochemical and Textural Properties of Low-Fat Model Sausages with Different Types of Pork Skin Gelatin with or without Transglutaminase [J] . Kyeong Hoon Lim, Chang Hoon Lee, Koo Bok Chin Journal of the Korean Society of Food Science and Nutrition . 2017,第8期

机译：低脂肪模型香肠用不同类型的猪肉皮蛋白，具有或不含翻谷氨基酶的物理化学和纹理性质
4. EFFECT OF SODIUM ALGINATE EDIBLE FILMS WITH OREGANO AND LIMONENE ESSENTIAL OILS ON THE MICROBIAL AND PHYSICOCHEMICAL PROPERTIES OF PORK STORED AEROBICALLY AND UNDER VACUUM [C] . E. Zilelidou, A. E.Kapetanakou, X. Kroustali, Πανελληνιο Συνεδριο ΤροΦιμων . 2012

机译：藻精和柠檬烯精油中的海藻酸钠可食膜对真空贮藏猪肉的微生物和理化特性的影响
5. Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder [O] . Zhuang Zhuang Qiu, Koo Bok Chin 2020

机译：用藻酸钠和樱桃番茄粉制造的活性膜包裹的低脂肪猪肉香肠的物理化学特性和保质期
6. Product Quality and Shelf-life Effect of Low-fat Functional Sausages Manufactured with Sodium Lactate and Chitosans During Storage at 15℃ [O] . 2005

机译：在15℃储存期间，用乳酸钠和壳聚糖制造的低脂肪功能香肠的产品质量和保质期效果

Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder

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